Try This Michigan Trout Recipe Compliments of Chef Hall, Dorsey Culinary Arts Instructor

Dorsey Roseville’s Culinary Academy brings you this fantastic recipe for hot smoked Michigan Trout, which was cooked as part of a live demonstration, by our very own Chef Matt Hall at Macomb Mall’s Health Expo last month.  Enjoy!

Hot Smoked Michigan Trout 

with Dried Cherry Chutney
(Single Serving)

 

8 oz. Trout fillet, skin on

½ tsp. salt

½ oz. of clarified butter

½ oz. dried cherries

2 oz. shallots

1 tsp. sugar

1 Tbs. Cider vinegar

Pinch of fresh thyme

Salt to taste

1 oz. of wood chips (dry) then soaked overnight

In an aluminum 4“ half pan, place the soaked wood chips on the bottom, then place the trout on the grate on the top, skin side down.  Place another 4” hotel pan on top and clip in place with clips and place on medium high flame for 10 minutes.  Check for doneness by applying pressure to the top of the trout to see if the fillet begins to flake.  Remove and brush with butter.  Add chutney on top for garnish.

Chutney
Soak the cherries for 15 minutes in warm water. Sauté the shallots in butter, then add the sugar, cherries, and vinegar and reduce until it begins to come together. Sprinkle in the fresh thyme and garnish the trout.